Today is all about sprinkles and a chewy cookie recipe!

Now, don’t be misled by “vegan” in the title, because that simply means no eggs or butter are in this recipe. Sometimes people associate “vegan” to mean it’s going to taste different than what they expected… which isn’t the case with all things. And especially not with these cookies! You can make a pretty darn good cookie without eggs and butter, believe it or not!!

I love making cookies like this, because you can whip up quickly in a bowl with a spoon. No mixer required!

And sprinkles are just for added happiness. Sprinkles just make people happy. It’s a fact.

This recipe makes about 12-13 large sugar cookies. They spread out on the pan so space them out a bit more than usual before baking.

Vegan Sprinkle Cookies

• 1 cup sugar

• 1/2 cup flavorless oil (such as vegetable oil)

• 1/3 cup water

• 1 teaspoon apple cider vinegar

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoons baking soda

• 1/2 teaspoon salt

• Sprinkles, for topping

Directions: 

1. Preheat oven to 375 degrees.

2. In a bowl, whisk together the sugar, oil, water, apple cider vinegar, and vanilla extract until smooth and combined. Add the flour, baking powder, baking soda and salt and mix with a wooden spoon to combine.

3. While you clean up and prepare the cookie sheets (line with parchment paper), chill the dough in the refrigerator for about 15 minutes.

4. Using a cookie scoop, scoop dough balls onto baking sheet. Press down gently on each with your palm to flatten slightly. These will spread so leave a bit more room. Sprinkle with the sprinkles of choice.

5. Bake for about 9 minutes, until they are a little puffed up and very lightly golden brown on the edges. Remove and let cool on the sheets for about 5-10 minutes before removing to wire racks. Store in air-tight container.

6. Makes about one dozen large sugar cookies.